Recipe for cooking panocha (penuche

Desserts to Go with Coffee and Tea :: Penuche

Panocha (Penuché)

2 c. firmly packed brown sugar
1 c. sugar
1 Tbsp. white corn syrup
3/4 c. milk
1 Tbsp. unsalted butter
1 tsp. vanilla extract or flavoring
1 1/2 c. chopped walnuts

Place sugars, syrup, milk and butter in saucepan over med. heat. Cook, stirring constantly, until sugar dissolves. Clip a candy thermometer to the side of the saucepan. Continue cooking, without stirring, until mixture reaches soft-ball stage (240 degrees F).

Remove from heat. Stir in vanilla extract or flavoring and nuts. Beat until mixture is very thick and has begun to lose its gloss. Pour into a generously-greased 8-in. square pan or mound on wax paper. Let cool at least 1 hour.